Jicama and Cilantro Dip

Jicama is a mildly sweet and nutty root vegetable with a pleasant crunch. It's most often used raw in crudite platters or salads and slaws.

  • Yield: Makes 1 1/2 cups
Jicama and Cilantro Dip

Source: Everyday Food, May 2007

Ingredients

  • 1 packed cup fresh cilantro leaves, plus more for garnish (optional)
  • 1 cup reduced-fat sour cream
  • 1 to 2 tablespoons fresh lime juice
  • 1/2 teaspoon sugar
  • Coarse salt and pepper
  • 2 medium jicamas (about 1 pound each), peeled and cut into matchsticks

Directions

  1. In a food processor, place cilantro, 1/2 cup sour cream, 1 tablespoon lime juice, and sugar; season with salt and pepper. Process until smooth, 3 minutes. Transfer to a bowl, and stir in remaining sour cream. Add more lime juice, and garnish with cilantro leaves, if desired. Serve with jicama sticks.

Cook's Notes

Look for jicama in the produce section, and choose those that feel solid and heavy.

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